Martin Hrubeš

Consultant, head brewer and distillery master for fruit spirits and whisky

Head coach and professional player, preparation of training process, match analysis and a sub-role as a youth couch.

Consultant for develop and improve for Czech style brand and brewing process.

Responsible for the production of 7 different types of beer totaling 1000 hectolitres per year. Achievement: Oversaw the construction, installation and commissioning of a micro-brewery in the UNESCO recognized town of Kroměříž using EU structural funds for the Černý Orel Brewery. Plan for the first year was 500-600hl per year. However the current production shows that the first year will produce about 930 hl of beer per year.

This was a short contract and help for my friend from the Czech Institute of Brewing. The Erebouni company is building and preparing a new brewery in Armenia. My goals were to test the equipment, put the CIP into service and do a test batch of beer. Follow-up: I have been invited to carry out regular inspections of the brewery.

Volgograd, Russia, restaurant "Golden Prague" (www.trade-design.ru/company/object/401/) 2008 Head brewer: Brewing , contracted under the CzechBrewmasters Company Process analysis and financial optimization of the process

Training the Russian personnel for a new brewery. Drafting the technology framework for a new Russian microbrewery

Design and launch operation of filter sector (kieselgur/diatomaceous filter, stabilization of beer) design bottling room, KEG and PET rooms brewery staff trainer, design and technology framework for these sectors. Designing and implementing the CIP sector and CIP operation.

Maintaining and improving the brewing process; Commissioning modern equipment and implementing improved operational methods; Production and launch of new 18° dark ale beer with Mr. Valenta, the Chief Brewer and staff trainer; Achievement: Maintaining production despite the catastrophic floods of 2002

Maintaining the fermentation process in the modern CCV sector, CIP process, CO2 processing, making biomass from yeast

Design and organization of work on new bottling room from the Simonazzi company

Maintaining the fermentation process in the modern CCV sector.

Began after graduation as laborer and finished as brewery technologist for the fermentation and maturation sector, CCV, yeast propagation station -became acquainted with different problems during the technology process -implementation of new CIP method -upgrading the fermentation process -introducing the CCV, pasteurization, keg room, yeast cultivation propagation station

Technology for beer and brewery industry

biochemistry for beer and malt production